Whenever I smell saffron coming from the oven, I know it’s Christmastime in Sweden. Christmas here is full of exotic spices like saffron, cinnamon, clove, allspice, and ginger. The days are short and nights are long so we spend time in the kitchen with friends baking traditional Swedish cookies. My two favorite, and most popular, are the Lussekatter (literally called Lucia Cats) and Pepparkakor (Ginger cookies). Both are easy to make and give as gifts. Traditionally we eat them with glögg, a type of mulled wine flavored with rum, cocoa, or even cloudberries. But even a glass of cold milk is delicious.
Swedish Lussekatter – Lucia Saffron Buns
50 g (1 3/4 oz.) yeast
5 dl (2 cups plus 2 tablespoons milk) (lowfat milk is fine)
150g (5 1/4 oz.) butter
250 g (8.8 oz.) Quark (kesella in Swedish), a kind of soft curd cream
2 dl (1 cup) granulated sugar
1 gram or a large pinch of high quality Spanish saffron
1 teaspoon salt
16 dl (6 3/4 cups) flour, probably more if the dough is sticky
Raisins for garnish
1 egg and 1 tablespoon milk for brushing
1. Heat the butter and milk in a saucepan to 37°C (warm to touch). Use a candy thermometer if you can. Killing the yeast is the last thing you want.
2. Put the yeast in a large bowl and pour a little of the warm milk mixture in it. Mix until all the yeast has dissolved. Gently mix in the rest of the warm liquid.
3. Mix the quark, saffron, and sugar. Add this mixture slowing into the yeast mix.
4. Start adding the flour a half cup at a time and work the mixture until smooth. It will look gooey.
5. Add more flour until the dough is not sticky (it will be difficult to roll good balls after fermentation without smudging).
6. Knead the dough for a few minutes to get some air in. Cover it with a moist cloth and let it ferment at room temperature for at least one hour.
7. Place the dough on a well floured surface and knead for 3-4 minutes. Add milk if necessary. The dough should be light and fluffy to the touch.
8. Divide the dough into 30 pieces. Roll the pieces into long ‘snakes’ about 15 cm.
9. Twist the ends to the snake into opposite direction and have it meet in the middle. It should look like giant letter “S”. Put the Katter (the “S”es) on a sheet that is greased or lined with baking paper.
10. Press the raisins in the two centers and then let ferment an additional 45 minutes to double the size. Very important!
11. Preheat the oven to 225°C (425°F) .
12. Whisk an egg with milk and brush the buns with the mixture (the egg wash).
13. Bake in middle of oven for around 5-8 minutes until they become golden brown. Watch them like a hawk, they burn easily.
14. Remove the buns and let them cool on a grate until just warm to touch. They are ready to eat!
15. Enjoy lussekatter with a glass of milk or glögg.
Swedish Pepparkakor – Spicy Gingersnaps
300 g (10.5 oz) butter
5 dl (2 cups) sugar
1 dl (.5 cup) light molasses
2 tablespoons ground ginger
4 tablespoons cinnamon
2 tablespoons ground cloves
3 teaspoons cardamom
1 tablespoon baking soda
2 dl (1 cup) water
15 dl (6.25 cups) flour
1. Let the butter come room warm. Cream the butter, sugar and molasses into a smooth mixture. Use an electric mixer to make things easier.
2. Add in the ginger, cinnamon, cloves, cardamom, and baking soda. Then add water and the flour.
3. Allow the dough to be in the refrigerator at least 1 day. If you don’t have the time, freeze the dough for 3-4 hours. The important part is that the dough is chilled so they cookies come out crispy.
4. After chilling, break off a piece of dough and roll out to 1/8th inch. The thinner they are, the crispier they will be (and less time it will take to cook).
5. Place cookies on a cookie sheet lined with parchment or baking paper.
6. Bake in middle of oven at 200-225 degrees for 5-7 minutes.
They should be nice and spicy. Enjoy with a glass of milk and share some with family and friends.
About the author: Sapphire is an American expat living in Sweden. She loves food and of course Christmas!
